Dinner Menu 2022-06-21T19:23:43+00:00

STARTERS

GOAT CHEESE MOUSSE   16

GOAT CHEESE BLENDED WITH CREAM & BAKED, SERVED ATOP POOL OF CHIVE CREAM SAUCE

BAKED BRIE   17

Small wheel of Brie cheese, baked and topped with walnuts, served with grapes and water crackers

SHRIMP COCKTAIL   20

SIX JUMBO SHRIMP SERVED ON SHREDDED LOCAL GREENS, ACCOMPANIED BY PARMESAN PITA CRUSTINI, MANGO-HORSERADISH PUREE, AND TRADITIONAL COCKTAIL SAUCE

SMOKED FISH   19

CHEF'S NIGHTLY CHOICE OF FISH SERVED WITH CAPERBERRIES, TOPPED WITH A SAUCE OF HORSERADISH AND WHOLE-GRAIN MUSTARD

AVOCADO SHRIMP   18

HALF AN AVOCADO, TOSSED WITH FRESH GULF SHRIMP, RED ONIONS, WHITE BALSAMIC VINAIGRETTE, SERVED ON BIBB LETTUCE

MAIN COURSE

VEGETABLE PASTA   29

Angel hair pasta, grilled squash and red peppers, cherry tomatoes, finished with tomato and mirepoix sauce

STUFFED CHICKEN   34

Locally raised half chicken (breast stuffed with Boursin cheese, plus leg and thigh) sautéed in butter, for a crispy skin and served on a pool of creamy leek sauce

RIBEYE   50

Angus ribeye rubbed with a sweet and savory dry rub, topped with house made compound butter

VEAL WITH LIME   42

Lightly breaded veal tenderloin medallions, pan sautéed in butter and served with lime butter sauce

SMOKED LOBSTER TAIL   58

Served with lobster risotto, asparagus, watermelon reduction and fresh mint

PINENUT SALMON   42

Fresh North Atlantic salmon, lightly encrusted with pinenuts, then pan sautéed and served with a pesto cream sauce 32

BEEF TENDERLOIN   52

Grilled beef tenderloin, topped with a red wine sauce, served with Stilton tomato half, whipped potatoes and asparagus

DUCK WITH DUCK   40

Pan seared duck breast with crispy skin, paired with a grilled smoked duck sausage,  lingonberry demi glace and wild rice

MIXED GRILL   45

GRILLED PORK TENDERLOIN, BEEF MEDALLION, STUFFED QUAIL and WILD GAME SAUSAGE, SERVED WITH HERB DEMI GLACE

PORK TENDERLOIN   39

Roasted pork tenderloin finished with a whole-grain mustard sauce

SALADS

SMOKE LOBSTER   48

Smoked lobster meat tossed in lemon tarragon mayonnaise, served with mixed greens, cherry tomatoes and apples, finished with aged balsamic

SMOKED SALMON AND CAVIAR   45

House smoked salmon, salmon roe caviar, spinach, canteloupe puree and fresh cucumber

MELON AND PROSCIUTTO   36

Canteloupe, watermelon and prosciutto over mixed greens, finished with basil pesto and goat cheese crumbles

RESERVATIONS

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